Publicité
• Remove the pusher accessory and using the 'PULSE' button, slowly pour the olive oil and then
the water through the feed tube.
• Once the dough starts to clean the inside of the work bowl press the 'LOW' button and continue
to process for 10-20 seconds.
• Stop the processor and test the dough to ensure it is properly kneaded. If it feels hard, lumpy or
uneven, continue processing until it feels uniformly soft and pliable. Be careful not to overwork
the dough. Do not worry if it is slightly sticky.
• Lightly dust your work surface with a little fl our.
• Turn the dough out onto your fl oured work surface and work the dough into a ball, lightly with
hands, until smooth and pliable.
• Place into a large polythene bag or covered bowl and leave in a warm place for approximately
1½ hours or until it has doubled in size.
• Dust hands with fl our before knocking the dough back. Shape into 2 balls and roll out to the size
of your pizza pan using a rolling pin. Do not be afraid to add a dusting of fl our to ensure that the
dough does not stick to the work surface or the rolling pin.
• Lift onto the pan and press out the edges.
• Top your pizza with your favourite toppings and bake in a preheated at 220˚C/425˚F/Gas Mark 7
(approx. 10-15 min).
CHERRY TOMATO TART WITH BLACK OLIVE AND BASIL PESTO
Savoury pastry
250g Plain Flour
125g Salted Butter (diced)
10g Caster Sugar
2g Salt
1 Egg Yolk
35ml of Water
Tomato mix
250g Tomato Passata
2 Eggs
80g Parmesan Cheese
Caramelised onions
2 Red Onions
50g Salted Butter
Garnish
100g Barrel Aged Feta
500g Mixed Cherry Tomatoes
80g Tapenade
Presentation
50g Barrel Aged Feta
20g Tapenade
28
Publicité
